Vegan Gluten free Banana Muffins

Mornings are a breeze if you have muffins like these sitting around. Lightly sweet, loaded with banana and chocolate chunks!

Add pecans for buttery pecan banana muffins or add walnuts or blueberries. These muffins are soft, moist and full of flavor. Add more sweetener if needed depending on the ripeness of your bananas. No soy, palm oil, gluten in these. Make these muffins!

After a false advertising lawsuit to get Just Mayo, which is all vegan mayo brand, to change their name and failing, (Unilever’s) Hellman’s now comes out with their own vegan mayo. What do you think of all the mainstream companies coming up with non animal alternatives?

In a bowl, mash the bananas really well. Add the rest of the ingredients under wet and mix until the sugar is well combined.

In another bowl, whisk all the dry ingredients except the chocolate chunks, until well combined.

Mix the dry into the wet until well combined. Fold in the chocolate chunks.

Drop the batter into lined muffin pan.

Bake at 400 degrees F / 200ºc for 20 minutes, then reduce temperature to 375 and continue to bake for 5 to 7 minutes. Check at the 23 or 24 minute mark. Toothpick from the center should come out almost clean.

Let the muffins rest for 2 minutes then remove from the muffin pan and let them cool on a cooling rack lightly covered by a kitchen towel. Store on the counter for the day and refrigerate for upto 5 days

Recipe Notes

Variations, use pecans, walnuts or dried fruits.

To make these with Spelt, wheat or other flour, mix in the baking soda, baking powder, salt and cinnamon into 1 cup of flour. Add to wet.Add more flour 1-2 tbsp at a time if needed to make a muffin life thick batter and bake.

Get latest posts in your Inbox!

Comments

In reference to your comment about Hellman’s vegan mayo-I think it’s great. If vegan products are more visible and mainstream more people might try them out. Who knows it might help convert a few to veganism. I also want to say that your blog is definitely my favourite of all vegan blogs. You have such variety with your recipes and great flavors. I’m always excited to try your desserts and cheeses.

Thank you so much Richa. These muffins look great. Went vegan only 3 months ago. Never thought I could go vegan as I feared abandoning my Bengali and Italian heritage. But, your book has a vegan recipe for sandesh! Love it.

Best vegan muffins I’ve made — big points for the crunchy top, which most vegan muffins never have. I added cranberries instead of chocolate. May I ask why you say to put a towel over your baked goods while they cool? I’ve never seen that in all my years of baking, both vegan and non.

I love that so many mainstream companies are coming out with vegan products. I hear a lot of people assume vegan foods are lesser, and they aren’t. I think having more brands available means people can try them and find out that they are actually pretty good. I am also against having that sort of separation- of the vegans and everyone else.

Also these muffins look so yummy, and don’t seem too intimidating to make. I might try them out this weekend.

Thank you Jennifer. The mainstream availability makes vegan eating much more approachable for anyone just starting on the transition. The change as it is challenging in many ways, so any help with making things easier is going to be helpful.

I’ve got to make these! The ingredients are fusing together in my brain right now and I’m getting signals of deliciousness 😀 😀 I love all your recipes and I do have a request for you- would you consider adding measurements in grams as well? It make the process so much quicker when you put bowls on a scale and keep adding ingredients without having to change cups, spoons etc. Let me know what you think!

Hi Aparna. Sure i will try to add those as well. There is a learning curve there for me, so it might be a while before you see those, since the whole blog is just me, one person. :). For the recipe development, I will still have to measure/weight everything individually.

Hi Lynnita, Almond milk or coconut milk or soy milk. You can substitute the maple syrup with non dairy milk and omit the sugar. The muffins will not be sweet enough though. If you use stevia, add that for sweetness. Some chopped dates can replace the chocolate.

Hi there. Thank you so much for sharing so many tempting vegan recipes (and with low oil options too)! These muffins look irresistibly scrumptious, and I’d love to try them but I lack a couple ingredients (coconut flour and xanthan gum) and wondered if you’d be so kind as to advise on whether the substitution and omission I have in mind would work. Could I use whole spelt flour in place of just the coconut flour and then omit the xanthan gum? I do have and want to use almond meal, oat flour, tapioca starch, and potato starch, which is why I don’t want to just opt to replace everything with spelt or wheat flour. Would my muffins still have the delicious-looking crunchy top if I substituted spelt flour for coconut flour and left out the xanthan gum? Is there a better replacement for the coconut flour (and xanthan gum) that you could recommend? Any advice would be greatly appreciated.

I also have a question about your One Bowl Vegan Banana Apple Bread recipe, which I’m also dying to try (I don’t even know which one to try making first). I hope it’s okay to ask it here. Do you think that recipe could work in an 8″ x 4″ loaf pan? (Unfortunately, I don’t have the 8.5 by 4.5 size pan called for in the recipe.) I know that recipe can also be made into muffins, but I’d really love to be able to have it in loaf form if possible. If 8×4 is too small for the loaf as written, could I maybe scale it down a bit so that it would work? I’d be incredibly grateful for any help you may be able to provide regarding my questions. Thanks again for all that you share! I hope to be able to enjoy several of your recipes in the near future.

Hi Lyn, Use spelt flour for one of the starches, coconut flour and half of the oat flour. So use 1/4 cup + 5 tbsp spelt, 1/4 cup oat flour, 1/3 cup almond flour and 2 tbsp starch and omit the xanthan.

For the banana bread, 8 by 4 pan will work just fine for the recipe without adjustment. you will get a taller bread thats all. Check the bread in the center with a toothpick. It should come out clean. bake for a few mins longer if needed.

I am so happy I stumbled onto your site! These are absolutely delicious, and I have made my fair share of gluten-free baked goods. 🙂 I doubled the recipe, used applesauce instead of oil, used less sugar, left out the xanthan gum, and used white rice flour instead of coconut flour. These are light, moist, and crunchy on the top. I have only coated muffin pans so I didn’t use paper and I think it gave them an extra crunch around the outsides. Just delicious! Thank you very much for sharing the recipe!

I just discovered this recipe and it sounds really great, I will have to try it as my birthday is coming up and I want to bake something glutenfree, vegan to make everyone happy 😀 One question though is the coconut flour really needed or could I substitute it with the almond flour if I use coconut oil in the wet thing? 🙂 Plus would it work to change around the bananas with blueberries? I want to make two versions as not everyone likes bananas.

Hi Richa, I am keen to try your Apple banana bread (sorry the comments section in that recipe is unavailable). Could you please suggest a gluten free option. I’m happy use guar gum or xanthan gum if required. Thanks a lot for all your hard work beautiful presentation.

Thanks Richa. Could I possibly use the flour blend (almond + brown rice + sorghum) from your GF pumpkin bread. Its a winner in my kitchen 🙂 Or will both the breads end up tasting similar? I don’t use any bananas in the pumpkin bread though and use xanthan gum as you suggested.

Full Recipes(Ingredients, method), and post content CANNOT be reproduced or copied in any form for commercial purposes (on websites, blogs, in print) without permission. For photography usage, please email and ask.

Affiliate Links Disclosure: Some product links on some posts are affiliate links. Vegan Richa is monetized in part through the use of affiliate links. This means that if you were to click on a link that is an affiliate link, and/or purchase an item after clicking on that link, I may receive a percentage of the sales price. I only recommend products that I love and use often. Thank you for your support!